Creamy Hot Sahlab with Rose Water and Cinnamon

What you need

• 1 l (4 cups) whole milk
• 3 tbsp cornstarch, or 10 g salep powder, simmered about 30 min instead
• 40 g (3 tbsp) sugar
• 1 tsp rose water
• 2 tbsp unsalted pistachios, coarsely chopped
• ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   Whisk the cornstarch with 100 ml (scant 1/2 cup) of the cold milk in a small bowl until no lumps remain.

2. 2

   Pour the rest of the milk into a heavy saucepan, add the sugar and heat over medium heat, stirring, until steaming.

3. 3

   Whisk the cornstarch mixture again, then pour it into the pan in a thin stream while whisking.

4. 4

   Cook over medium-low heat, stirring constantly, until the first bubbles break the surface and the drink coats the back of a spoon, 4-5 min.

5. 5

   Take the pan off the heat and stir in the rose water.

6. 6

   Pour into four cups. Dust with cinnamon, top with the pistachios and drink hot. It thickens as it cools.

Imported from vidarbergum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.